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Gluten Free Pumpkin Cookies

These Gluten Free Pumpkin Cookies are soft, moist, and infused with warm spices, delivering a nostalgic taste of fall in every bite.
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Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup canned pumpkin puree Look for brands like Libby's for quality.
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed Choose organic for richer flavor.
  • ½ cup vegetable oil Can substitute with melted coconut oil.
  • 1 large egg Ensure it’s at room temperature.
  • 1 tsp vanilla extract Pure vanilla is best.
Dry Ingredients
  • 2 cups gluten-free all-purpose flour with xanthan gum Recommended brands: Bob's Red Mill or King Arthur.
  • 2 tsp gluten-free baking powder
  • 1 tbsp pumpkin pie spice Store-bought or homemade.
  • 1 tsp baking soda
  • ½ tsp salt Fine sea salt works well.
Mix-Ins
  • 1½ cups milk chocolate chips Or use dark chocolate for a richer flavor.

Method
 

Preparation
  1. Preheat the Oven: Preheat your oven to 350°F (175°C).
  2. Prepare the Baking Sheet: Line a large baking sheet with parchment paper.
  3. Mix Wet Ingredients: In a mixing bowl, combine canned pumpkin puree, granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix on low speed for about 2 minutes.
  4. Combine Dry Ingredients: In a separate bowl, whisk together gluten-free flour, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Mix It Together: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Add the Chocolate Chips: Gently fold in the chocolate chips with a spatula.
  7. Chill the Dough (Optional): Chill the dough in the refrigerator for 15 to 20 minutes for chewier cookies.
  8. Scoop the Dough: Scoop the dough onto the prepared baking sheet, leaving space between each cookie.
  9. Bake: Bake in the preheated oven for 14 to 16 minutes.
  10. Cool Down: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.